This is by far one of my husband’s favorite freezer meals I make. Lucky for him it makes a lot, so I divide it in half and make 2 freezer meals out of it.
I always use foil pans when freezing this recipe. I purchased a case of them this past summer and man am I glad I did. They make stacking freezer meals so much easier. It helps my OCD tendencies a bit when I open my freezer and see them all stacked nicely like that. It’s the little things people.
Ingredients
2 boxes wild rice with seasoning packet {I used Near East Rice Pilaf}
2 cans cream of chicken soup
1 can water {just fill the empty soup can}
1 cup drained water chestnuts {sliced}
6 boneless, skinless chicken breasts or thighs {I used Zaycon chicken}
1/2 cup slivered almonds
Directions
In a mixing bowl, combine rice, seasoning packet, soup, and water. Once fully incorporated, add water chestnuts. Divide mixture and pour into your foil pans. Top with 3 pieces of chicken per pan. Sprinkle with almond slivers. Wrap securely with foil and freeze.
For cook after freezing:
Thaw freezer meal in the fridge overnight. Bake at 350 F for 1 hour or until chicken is cooked through. If cooking from frozen, increase cook time by 45 minutes to 1 hour. Check chicken and increase time as needed.
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
Find More of My Freezer Meal Recipes
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Em says
I’ll try it! Thanks for sharing. I love freezer meals, and will have to try the foil trays. I have been using plastic, and there are a few issues with it (cracking, and I don’t like putting it in the microwave).
Sarah b says
What mushrooms? I don’t see them in the ingredient list….
Mavis Butterfield says
Typo. Thanks, I fixed it. 🙂
Jennifer says
We made this in my freezer meal group last month, and everyone loved it! Thank you for sharing it.
Tina Peterson says
Yum – I’ll prob be the only who eats it but the kids can sit and stare at it for all I care. mmmmmm
Clay says
If I would have looked at the picture with the chicken in the pan first, I would have realized it is not a 9×13. New to this, what pan size is used? Also, is the ingredient list per pan or do you divide and split between two pans? Your picture of the mix in the pan without the chicken looks much thicker than mine. I copied the recipe and split into two pans.
Mavis Butterfield says
The foil pan I used was 8×12. The recipe called for 6 chicken breasts and so I divided the recipe into 2 pans as shown in the pictures. As for the sauce, I used 2 cans of soup and 1 cup of water so I’m not sure why yours was not as thick as mine.
Wendy says
What can size of soup? I am making my shopping list
Mavis Butterfield says
I think they are about 10 ounces.
Nofar Hoffman says
Wondering if I leave the foil on when reheating? Gonna make this recipe soon!
Mavis Butterfield says
Yes, leave the foil on when re-heating but take it off the last few minutes.